Plant derived seed extract rich in essentially fatty acids derived from Salvia hispanica L. seed: composition of matter, manufacturing process and use

Abstract

A Salvia hispanica L. derived seed oil extract composition of matter containing from 60-88% PUFAs in a ratio of from 3.1:1-3.3:1 of ALA to LA, 4-10% of C-18 mono-unsaturated fatty acid, 1-5% of C-18 saturated fatty acid and 4-8% of C-16 saturated fatty acid in a mixed triglyceride form stable at room temperature of 12-24 months containing a mixture of selected antioxidants.

That which is claimed is: 
     
       1. A method of treating cardiovascular disease in humans or animals by administering an effective amount of a dietary supplement, food or beverage that has added thereto a composition comprising a  Salvia hispanica  L. derived seed oil comprising from 60-88% PUFAs in a ratio of from 3.1:1-3.3:1 of alpha-linolenic acid (ALA) to linoleic acid (LA), 4-10% of C-18 mono-unsaturated fatty acid, 1-5% of C-18 saturated fatty acid and 4-8% of C-16 saturated fatty acid in a mixed triglyceride form that is stable at room temperature for 12-24 months and includes antioxidants, wherein said  Salvia hispanica  L. derived seed oil is made by subjecting the  Salvia hispanica  L seed to supercritical fluid CO 2  extraction in the presence of lipophilic and/or hydrophilic antioxidants to produce a seed oil extract; fractionating the resulting seed oil extract in separate pressure step-down stages for collecting light and heavy fractions of seed oil extract; and separating the heavy fraction from the light fraction and any remaining water in the heavy fraction of seed oil extract to form the final seed oil from the heavy fraction. 
     
     
       2. The method according to  claim 1 , and further comprising adding an emulsifying agent to the seed oil. 
     
     
       3. The method according to  claim 1 , wherein the dietary supplement comprises dispersed nano-and/or micro-particles of rice or sugarcane based polycosanol. 
     
     
       4. The method according to  claim 1 , wherein the dietary supplement comprises dispersed oil in a fruit juice concentrate, fruit puree or other water based flavoring in the presence of maltodextrin, or other carbohydrates, and an emulsifying or emulsion stabilization agent that is vacuum spray dried to form an amorphous or cystalline solid suitable for use as a flavoring ingredient carrying stabilized PUFAs. 
     
     
       5. The method according to  claim 1 , and further comprising adding oil based flavors and fragrances to the dietary supplement, food or beverage. 
     
     
       6. The method according to  claim 1 , and further comprising adding alpha-linolenic (ALA) and linoleic acid (LA) as essential fatty acids to the dietary supplement, food or beverage. 
     
     
       7. The method according to  claim 1 , and further comprising adding docosahexaenoic acid (DHA) and/or eicosapentaenoic acid (EPA) to the dietary supplement, food or beverage. 
     
     
       8. The method according to  claim 1 , and further comprising adding EPA, DHA, docosapentaenoic acid (DPA) or gamma-linlolenic acid (GLA), fish oil, krill oil, krill oil concentrate, borage oil, evening primrose oil, olive oil or other plant, animal or algal based seed or fruit oils to the dietary supplement, food or beverage. 
     
     
       9. The method according to  claim 1 , and further comprising adding lipophilic antioxidants either alone or in combination with a) phenolic antioxidants including at least one of sage, oregano, and rosemary; b) tocopherol, c) tocotrienol (s), d) carotenoids including at least one of astaxanthin, lutein, and zeaxanthin; e) ascorbylacetate; f) ascorbylpalmitate g) Butylated hydroxytolene (BHT); h) Docosapentaenoic Acid (BHA) or i) Tertiary Butyl hydroquinone (TBHQ) to the dietary supplement, food or beverage. 
     
     
       10. The method according to  claim 1 , and further comprising adding a hydrophilic antioxidant or sequesterant comprising hydrophilic phenolic antioxidants including one of grape seed extract, tea extracts, ascorbic acid, citric acid, tartaric acid, and malic acid to the dietary supplement, food or beverage. 
     
     
       11. A method of treating cardiovascular disease in humans or animals by administering an effective amount of a dietary supplement, food or beverage that has added thereto a composition comprising a  Salvia hispanica  L. derived seed oil comprising from 60-88% PUFAs in a ratio of from 3.1:1-3.3:1 of alpha-linolenic acid (ALA) to linoleic acid (LA), 4-10% of C-18 mono-unsaturated acid, 1-5% of C-18 saturated fatty acid and 4-8% of C-16 saturated fatty acid in a mixed triglyceride form, wherein said  Salvia hispanica  L. derived seed oil is made by subjecting the  Salvia hispanica  L seed to supercritical fluid CO 2  extraction in the presence of lipophilic and/or hydrophilic antioxidants to produce a seed oil extract; fractionating the resulting seed oil extract in separate pressure step-down stages for collecting light and heavy fractions of seed oil extract; and separating the heavy fraction from the light fraction and any remaining water in the heavy fraction of seed oil extract to form the final seed oil from the heavy fraction. 
     
     
       12. The method according to  claim 11 , and further comprising adding an emulsifying agent to the seed oil. 
     
     
       13. The method according to  claim 11 , wherein the dietary supplement comprises dispersed nano-and/or micro-particles of rice or sugarcane based polycosanol. 
     
     
       14. The method according to  claim 11 , wherein the dietary supplement comprises dispersed oil in a fruit juice concentrate, fruit puree or other water based flavoring in the presence of maltodextrin, or other carbohydrates, and an emulsifying or emulsion stabilization agent that is vacuum spray dried to form an amorphous or cystalline solid suitable for use as a flavoring ingredient carrying stabilized PUFAs. 
     
     
       15. The method according to  claim 11 , and further comprising adding oil based flavors and fragrances to the dietary supplement, food or beverage. 
     
     
       16. The method according to  claim 11 , and further comprising adding and at least one antioxidant to the dietary supplement, food or beverage and wherein the dietary supplement, food or beverage is stable at room temperature for about 12 to about 24 months. 
     
     
       17. The method according to  claim 11 , and further comprising adding lipophilic antioxidants either alone or in combination with a) phenolic antioxidants including at least one of sage, oregano, and rosemary; b) tocopherol, c) tocotrienol (s), d) carotenoids including at least one of astaxanthin, lutein, and zeaxanthin; e) ascorbylacetate; f) ascorbylpalmitate g) Butylated hydroxytolene (BHT); h) Docosapentaenoic Acid (BHA) or i) Tertiary Butyl hydroquinone (TBHQ) to the dietary supplement, food or beverage. 
     
     
       18. The method according to  claim 11 , and further comprising adding a hydrophilic antioxidant or sequesterant comprising hydrophilic phenolic antioxidants including one of grape seed extract, tea extracts, ascorbic acid, citric acid, tartaric acid, and malic acid to the dietary supplement, food or beverage. 
     
     
       19. The method according to  claim 11 , and further comprising adding docosahexaenoic acid (DHA) and/or eicosapentaenoic acid (EPA) to the dietary supplement, food or beverage. 
     
     
       20. The method according to  claim 11 , and further comprising adding EPA, DHA, docosapentaenoic acid (DPA) or gamma-linlolenic acid (GLA), fish oil, krill oil, krill oil concentrate, borage oil, evening primrose oil, olive oil or other plant, animal or algal based seed or fruit oils to the dietary supplement, food or beverage.